Recipe

>>Sweet Potato Chana Masala<<

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>>Sweet Potato Chana Masala<1 onion diced
>1 tbsp cumin seeds
>2 tbsp Coconut oil
>1 cup dry chickpeas. About 12-16 oz soaked.
>1 small jalapeno finely diced
>1 tbsp coriander powder
>2 tsp tumeric
>1 tbsp chili powder
>1 tbsp garam MASALA
>3 oz tomato paste
>1 medium sweet potato, large chunks
>2 tbsp garlic, Jalapeno, cilantro paste
>3 cups water
>2 tbsp lemon juice. I used pink lemon from Limoneira
>Salt and pepper to taste. (it’s going to need a good bit of each)
>Fresh cilantro for garnish
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Instructions:
>Heat up coconut oil in a sauce pot to a medium heat.
>Cook diced onions until translucent. Add the cumin seeds with a pinch of salt and saute til brown. Add the jalapeno and saute for a min.
>If it seems dry, add 1 tbsp of coconut oil add toss in the dry seasonings. Cook for a minute and add the chickpeas. Make sure there’s enough oil in the pot but not overly oily because gross.
>Once the chickpeas seem nice and browned and it smells amazing, add the tomato paste and lemon juice and saute for about 2 mins or until it seems incorporated. Slowly add the water while mixing in the tomato paste so it’s nice and smooth. No chunks!
>Add the sweet potatoes and bring to a boil. Season with more salt and pepper and then to a low/medium heat. Boil away for about 20-30 mins or until reduced.
>Add fresh chopped cilantro, taste and season if necessary. Garnish with more fresh lime juice on your brown rice!
>Fin! Bon appetit! Enjoy!
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